Street Corn Chicken Rice Bowls

Serves 6
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Directions

  1. 1Cut chicken into cubes. Coat in 1 Tbsp olive oil + seasonings. Set aside to let marinade.
  2. 2Cook rice according to package. Mix in cilantro, lime, olive oil, garlic powder, salt and pepper.
  3. 3Make the Elote dressing by mixing the listed ingredients.
  4. 4Remove corn from cob & chop the jalapeno, red pepper, onion, & cilantro. Add everything to a bowl. Top with cotija cheese & half the dressing.
  5. 5Heat a skillet on medium-high. Add olive oil until hot. Add chicken & cook 3-4 min on one side. Flip & cook another 3-4 min until cooked to internal temp 165℉ (75°C).
  6. 6Add romaine (optional), rice, chicken & corn to a bowl. Top with more dressing, lime, & favorite toppings!

Ingredients

  • 1.5 lb chicken breasts (or thighs)
  • 3 Tbsp extra virgin olive oil
  • 1.5 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 c Greek yogurt
  • 2 Tbsp mayo
  • 1 lime, zest & juice
  • 0.5 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 Tbsp water (as needed to thin it out)
  • 3 Tbsp water (as needed to thin it out)
  • 3 c corn, cooked
  • 0.5 red bell pepper, chopped
  • 1 small jalapeno, chopped
  • 0.25 c red onion, chopped
  • 0.25 c cilantro, chopped
  • 0.25 c cotija cheese
  • 1 c jasmine rice, uncooked
  • 1 Tbsp extra virgin olive oil
  • 0.5 c cilantro, chopped
  • 2 Tbsp lime juice
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • romaine
  • avo
  • tomatoes

Equipment

skilletbowl